Barbeque Maintenance Tips

Barbeque Maintenance Tips

When purchasing your barbeque grill, think of it as an investment rather then just another item for your outdoor entertainment. You should expect this item to become a large part of your outdoor activities for many years to come. But like any other investments, proper maintenance and care is needed to ensure that your barbeque grill will work for you for many years to come. While some maintenance and cleaning is specific to the type of barbeque grill your own (gas, electric, charcoal or smoke barbecue grill), the majority of maintenance that should be carried on does not change from grill to grill.

Step 1- Gathering The Necessary Items

You will need some common household items on hand when it comes time to clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

Step 2- Brushing Your Grill Off

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove.

Step 3- Spray Cooking Oil

Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure your barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.

Step 4- Use Baking Soda and Aluminum Foil on Your Grill

Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup that cannot be taken off with a wire brush.

Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup.

Step 5- Clean Your Racks

The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

Step 6- Preventing Problems

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

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Gudeg Yogyakarta

Gudeg Jackfruit

Material:
Yg 1 kg jackfruit are old (not too young and too ill-old), cut into pieces (echa: 3 cans)
12 btr whole boiled eggs (peeled skin if you want more spice permeate)
1000 cc of coconut water (echa: do not use, but use 1 teaspoon vinegar)
8 to 10 sheets of bay leaves
5 to 8 slices of galangal ½ x 8cm sliced lengthwise
200 gr palm sugar, finely
2000 cc santan from 1 coconut (echa: 1 liter milk boxes)

Blend:
Onion btr 12
12 cloves garlic
1 tsp coriander (echa: 1 tablespoon)
2 tablespoons salt (echa: 3 tsp)

How to Make:
Phase I

1. Because cooking takes a long time and until the liquid dries, then use a thick mat pot.
2. Tata leaf bottom of the pot cover, grammar galangal slices on top, too (except as a seasoning, also serves as the foundation of this dish so as not to burn).
3. Mix seasoning with 500 cc smooth coconut milk, mix well.
4. Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, spices smooth flush with water melted coconut.
5. Add coconut milk to taste the high extent jackfruit + terenda egg had to be.
6. Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.

Phase II

1. After 2 hours to see if the water had lived a little, lift the eggs first and set aside temporarily in order not to be destroyed.
2. Enter the coconut milk, stir with a wooden spoon while destroying pieces of jackfruit (duty not to lengkuasnya laurel and rose. At this stage the volume of jackfruit kurleb half.
3. Please re-enter the eggs until slightly buried in the jackfruit.
4. Cook gently for at least 3 hours.
5. Stir occasionally until the milk out.
6. In this second phase is usually cooked until 7 hours pake hotplate with setting fire to 1/2nya or 300W heat stability maintained, because if you use a gas stove, the fire was like to die because a very small set.
7. Result gudeg beautiful reddish-brown with a little liquid and thick.
8. Siramkan areh / thick gravy over chicken opor gudeg this jackfruit taste when served.

How to Create a version of the European Chemicals Agency (with a pressure cooker and canned jackfruit):

1. Arrange bay leaves in pot press.
2. Arrange galangal.
3. Enter canned jackfruit that had been cut.
4. Add the boiled eggs that have been digurat-lined with a knife.
5. Insert slices of brown sugar
6. Combine subtle seasoning, salt, vinegar, and coconut milk. Mix well, pour into a saucepan.
7. Cover the pan and jerang on the stove. Cook as when cooking meat to the pot press.
8. After that reduce the stove (For electric stoves commonly in use in Germany, I set the number 1)
9. Cook approximately 1 hour. Turn off the stove. And wait until the pan can be opened
10. Remove the egg. With the lid open, heat again gudeg high heat until the water a bit lost. Occasionally tap-tap jackfruit so devastated.
11. Please re-enter the egg. Cover the pan, and cook over low heat again for about 1 hour.

Complement Gudeg: Spices Areh, opor Chicken & Tofu, Sambal Goreng Krecek
Spices Areh

opor use chicken broth is delicious and know that the number of santannya dilebihkan and thick, because the traditional areh
only the coconut milk is just salt and bay leaves aja.

Opor CHICKEN OUT

Material:
2 chickens, cut into 8, half-baked fries
4 large white fruit out, 4 pcs, fried
2250 cc coconut milk from coconut 3 eggs (separate thick and thin)
4 tsp brown sugar
3 tsp lemon grass, crushed
LBR 6 lime leaves
cooking oil for sauteing

Blend:
Onion btr 18
18 cloves garlic
15 btr toasted hazelnut
1 teaspoon toasted coriander
1 ½ tsp cumin sangria
3 cm langkuas
5 tsp salt

How to Make:

1. Saute the blended ingredients until fragrant, pour the liquid coconut milk.
2. Enter the sugar, lemon grass, lime leaves, bring to a boil.
3. Add the chicken and knew that was fried until the juices to stay half.
4. Enter the thick coconut milk, the bucket-bucket to milk is not broken.
5. Cook until slightly thickened coconut milk

Sambal Goreng KRECEK

Material:
300 gr krecek krupuk specializing in (if you reply to eating right is often destroyed when cooked)
200 gr peanuts Tolo
50 gr large chili red, yellow and green (can be adjusted with the number of taste)
1 tsp acid
2 ltr milk of 1 coconut (separate the kentalnya)
3 lbr daun salam
6 cm galangal, crushed
100 gr large red chili, stew, blender smooth
100 cc cooking oil
salt
brown sugar to taste

Blend:
Onion btr 12
12 cloves garlic

How to Make:

1. Tolo Wash beans thoroughly, drain and put in boiling water until dipanci submerged kurleb 5 cm above it. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water to remain under water 5 cm above).
3. Drain and rinse with water splashing up bilasannya clear.
4. Soak it with plain water krecek until soft, squeeze with both hands to menggengam each krecek not destroyed. Rinse and wring it out again several times in the same manner, until all the oil came out dark brown and the water is clear.
5. Saute red peppers with 100 cc smooth cooking oil, until the oil out and a bright red, set aside.
6. Saute seasoning mashed with a little chili stir the remaining oil until fragrant, put lemon grass, lime leaves.
7. Pour liquid coconut milk, bring to a boil, season with salt and sugar.
8. Enter Peanut Tolo, cook until done, then enter kreceknya and thick coconut milk.
9. Bucket-bucket to milk is not broken, after a somewhat thickened enter chili.
10. Cook until sauce thickens, and a bright red oil floating on the surface.

Note:

'Dregs gudeg' a form of greeting, laos and slightly spicy jackfruit gosongan can be used to make egg Pindang aftershocks. Add the water / coconut milk to dilute, salt and sugar to taste until hard-boiled egg soaked skin diretakkan reply. Cook until brown egg skin, and spices to infuse.

Chicken Soto

Chicken Soto is a kind of chicken soup with glass noodles content, bean sprouts, slices of chicken eggs, cabbage, potatoes and tomatoes. Chicken soup with saffron spice that yellow gravy.

Chicken soup can be eaten with white rice or slices lontong.

Material:

* 1 whole chicken (clean)
* 200 grams of cabbage
* 200 grams of bean sprouts (boiled briefly)
* 4 potatoes (boiled or steamed, peeled, and fried)
* 2 tomatoes
* 50 grams glass noodles (soaked in hot water)
* 3 boiled eggs
* 2 liters of water
* Fried onions

Spices:

* 3 lime leaves
* 2 stalks lemongrass
* 2 bay leaves
* 1 leek
* 25 grams galangal
* 2 tablespoons cooking oil

Spices are blended:

* 5 grams of turmeric
* 4 candle nut
* 15 grams ginger
* 3 pieces of red onion
* 2 cloves garlic
* ½ teaspoon pepper
* 2 tablespoons salt

How to make:

* Saute the blended ingredients over low heat until fragrant
* Boil the chicken in the pot along with herbs that have been pan-fried, galangal, lime leaves, bay leaves, lemon grass and leaves for at least 30 minutes until the chicken becomes tender. Cooking time can be shortened by using a pan presto.
* If the sauce is still unsettled allowed to add salt or pepper to taste
* Separate the meat from the bone with a fork and knife
* Return the bones to the broth in the pan
* Add the leeks cut
* Kuah need boiled again before serving

How to serve:

* In the bowl place the cabbage, bean sprouts, vermicelli, sliced potatoes, tomatoes, and eggs and chicken meat
* Flush the boiling soup broth into the bowl
* Add fried onions and lemon slices on top if you like
* Serve with chili vinegar, soy sauce, crackers and emping.

Mie Ongklok

Mie Ongklok


Material:
750 ml beef broth
3 tablespoons cornstarch
3 tablespoons soy sauce
300 grams of wet noodles
100 grams of cabbage, roughly sliced
10 tree chives, thinly sliced
2 tablespoons oil for sauteing

Subtle Seasonings:
2 cloves garlic
1 / 4 teaspoon pepper
1 / 2 teaspoon salt

How to Make:
Stir fry until fragrant spices finely. Enter Thicken broth with water and sago. Bring to a boil. Lift.
Enter the noodles and cabbage in a sieve and then boiled with whipped diongklok or until cooked.
Enter the noodles and cabbage into the bowl and flush with the sauce. Sprinkle with chives. Serve hot.